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Preparation

Beat the egg whites with the cream of tartar till foamy in a large mixing bowl. Add the cinnamon and coffee granules, then gradually add the sugar and beat till soft peaks form. Beat the egg yolks lightly in another large mixing bowl. Combine the flour, almonds, cocoa powder and baking powder. Fold the flour mixture into the egg yolk mixture, a little at a time, then fold in the egg whites. Put the batter into an ungreased 10-12 inch in diameter round pan. Place on a steamer rack over simmering water in a large pot. Cover the pan with waxed paper, then cover the pot and steam over medium heat 20-25 minutes or till the cake tests done. Cool then remove the cake from the pan. Combine the ingredients for the salsa. Serve each wedge of cake with salsa and garnish with the mint.